Apologies for the sugar rush this week, but ’tis the season.
There’s a sweet little pie shop in my neighborhood that boasts a bakery case full of the cutest little pies you’ll ever see. Pies in jars, lollipop pies, handheld pies. Little deep-dish pies piled impossibly high with whipped cream or meringue. Itty-bitty mini muffin bite-sized pies. And, of course, the classic larger size.
I love them all, but my special favorite is the Cutie Pie, made in a standard-size muffin tin. It’s substantial enough, but you can get away with eating one all by yourself. In fact, I recommend that you do so. Make them for your holiday table, sure, but be sure to set aside a few moments and at least one tiny pie to enjoy alone as well.
Tiny Pies (inspired by Cutie Pies): Make your favorite pie crust. Roll it out into thin circles. Line an ungreased muffin tin with rounds of pie dough. Fill the dough with your favorite filling. Up in the photo you see an apple pie; if you use fruit for your filling be sure to chop it small! I like the apple pie filling from the book: rub together 1/2 c. brown sugar, 1 Tbsp. corn starch, 2 tsp. cinnamon, and a pinch of salt, then toss with 6-8 apples cut into 1/4″ dice. Top the filled pies with another round of crust and seal with a fork, or use a streusel topping, or don’t top them at all.
Bake at 375 until nicely browned on top, about 30 minutes.
Want a more detailed recipe? I wrote about these cutie pies here last year.